Caramelized Sunflower Seeds Recipes
CARAMELIZED SUNFLOWER SEEDS
Double or triple this little recipe and keep these yummy treats on hand. Keep them at room temperature in a tightly sealed container and crunch away at will! Use as a snack or sprinkle on salads, fruit, or sweet potatoes. This recipe is from the National Sunflower Association. Enjoy!
Provided by Nif_H
Categories Vegan
Time 8m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Heat sunflower kernels in a non-stick skillet about 3 minutes over medium-high heat.
- Stir in the brown sugar, stirring constantly until melted and kernels are coated.
- Turn out onto waxed paper to cool.
Nutrition Facts : Calories 94.3, Fat 6, SaturatedFat 0.5, Sodium 3, Carbohydrate 9.1, Fiber 1, Sugar 7, Protein 2.4
HONEY I ROASTED THE SUNFLOWER SEEDS
I got this idea from honey roasted sunflower seeds sold in bulk at the grocery store. It is much cheaper to make the mixture yourself, plus you can control the amount of salt used. Here is a local price comparison: honey roasted sunflower seeds in bulk cost $1.49 per pound. Raw sunflower seeds in bulk cost ¢.99 per pound.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Tip: by warming the honey first, it will be much easier to stir the honey and sunflower seeds together.
- PREHEAT oven to 325º.
- In a mixing bowl combine all the ingredients and stir well to coat the seeds.
- Arrange the sunflower seeds singly (as best you can) on a large parchment-lined baking sheet.
- Bake for approximately 15-20 minutes or until seeds are golden, stirring often. Important: *You must watch the baking process carefully to avoid burning the seeds.*.
- Remove from oven and cool completely.
- Note: the sunflower seeds will stick together like candy brittle. Break apart and transfer to airtight container.
ROASTED BRUSSELS SPROUTS WITH SUNFLOWER SEEDS
They may be tiny, but seeds pack a powerful nutritional punch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Toss brussels sprouts, onions, salt, and 2 teaspoons oil in a medium bowl. Season with pepper. Arrange vegetables in a single layer on a rimmed baking sheet. Roast, stirring every 10 minutes, until golden brown and tender, 30 to 35 minutes.
- Transfer roasted vegetables to a serving dish, and toss with herbs, vinegar, warm chicken stock, sunflower seeds, and remaining 1 teaspoon oil. Serve immediately.
Nutrition Facts : Calories 177 g, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, Sodium 305 g
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